Beurre Monté
Beurre monté is a French butter sauce made by whisking cold butter into a little boiling water until it turns glossy and smooth. It uses only two ingredients, so the work is all in the technique: add the butter slowly and let each piece melt in before the next. The result is a warm, pourable sauce that works as a dip, a poaching liquid, or a base for herbs and other flavorings.
Instructions
Pour the water into a saucepan and bring it to a low boil.
Add the cold butter a chunk at a time, whisking steadily. Wait until each piece has melted and blended into a smooth, creamy liquid before adding the next.
Season the sauce to taste once all the butter is incorporated.
Keep the sauce warm until you are ready to serve it. Do not let it get too hot, because the emulsion will break and the butter will separate from the water.
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